Recipes

Posted 16/08/2015

Grilled Peach, Arugula and Goats Cheese Salad with Roasted Pumpkin Seeds

Serves 4

Ingredients:

  • 2 bunches or 1x 5 ounce clamshell baby arugula – trimmed, washed, spun dry
  • 2 Niagara peaches – washed and cut into 8 wedges
  • ¼ cup goats cheese – crumbled
  • ¼ cup pumpkin seeds – roasted
  • Aged balsamic to taste
  • Extra virgin olive oil to taste
  • Salt and black pepper to taste

Instructions:

  1. Preheat grill to high.  Once hot, clean and season.
  2. Grill peaches for 1 minute on each side.  Remove from grill and cool on a plate or baking sheet.
  3. Arrange 4 grilled peach slices on 4 dinner plates.  Build a bundle of arugula on top of peach slices.  Drizzle with balsamic and olive oil and season with salt and black pepper to taste.  Sprinkle salads with crumbled goat’s cheese and roasted pumpkin seeds.
  4. Serve immediately.

Posted 01/08/2015

Charred Tomato Salad with Buffalo Mozzarella, Preserved Garlic and Baby Arugula with Vin Cotto and Extra Virgin Olive Oil

Ingredients:

  • 12 pc cocktail tomatoes
  • 3 tbsp. chopped garlic in grape seed oil
  • 2 pc fior di latte/buffalo mozzarella, sliced in half
  • 15-20 cloves garlic whole
  • 15-20 kalamata olives
  • 1 clamshell baby organic arugula
  • 3 tbsp. vin cotto
  • Extra virgin olive oil
  • Salt and black pepper to taste

Instructions:

  1. Place whole garlic cloves in a small saucepan and cover with olive oil. Cook on medium heat for 8-10 minutes until garlic starts to turn light golden brown.  Remove from heat and let garlic cool in olive oil.  (This can be done ahead of time and will keep for several weeks in the oil, if kept in an airtight container in the fridge)
  2. Slice the top and bottom of the cocktail tomatoes off, season with salt and black pepper. Cover the tops of all the tomatoes with an even layer of the chopped garlic in grape seed oil.  Heat a cast iron pan on high heat until it is rifling hot.  Turn the pan down to medium heat.  Place the garlic side of the tomatoes on the pan and cook for 30 seconds, until charred. Carefully remove tomatoes with a thin metal spatula, placing garlic side up.  (Do the tomatoes in batches, so as not to overcrowd the pan.  This can be done several hours in advance of serving.)
  3. Place 3 tomatoes in the center of the plate with the cheese on top.  Build a bundle of arugula on top of the cheese and scatter preserved garlic and olives around the plate.  Drizzle with garlic infused extra virgin olive oil, vin cotto, and season with salt and black pepper.  Serve immediately.

Posted 24/06/2015

Warm asparagus salad with Thunder Oak Gouda, sun dried tomatoes, baby arugula and aged balsamic

Serves 4

Ingredients:

  • 1 bu. Ontario asparagus
  • 200 grams Thunder Oak Gouda – shaved
  • ¼ cup oven dried tomatoes – thinly sliced
  • 2 bunches rocket or arugula
  • 2 tbsp. aged balsamic, vin cotto or saba
  • Extra virgin olive oil
  • Salt and black pepper to taste

Instructions:

  1. On a parchment lined baking sheet, lay out asparagus and drizzle with olive oil. Season with salt and black pepper.  Roast under the broiler for 3-4 minutes until tender and slightly charred.  Remove from the oven and place asparagus on the centre of 4 plates.
  2. Top warm asparagus with Thunder Oak Gouda. Pile rocket in centre of asparagus and sprinkle tomatoes around.  Drizzle with aged balsamic, extra virgin olive oil and season with salt and black pepper.

LCBO World Cocktail Fair Recipes

Crispy Coconut Squares
Ingredients:

  • 1/2 cup unsalted butter – room temperature
  • 1 1/4 cups dark brown sugar, divided
  • 1 cup + 1 tbsp. all purpose flour, divided
  • 1 3/4 cups shredded sweetened coconut
  • 1 tsp. pure vanilla extract
  • 2 each eggs

Instructions:

  1. In a medium mixing bowl, add butter, 1/2 cup dark brown sugar and 1 cup flour.  Mix until ingredients are crumbly and no large chunks of butter remain.  On a parchment lined cookie sheet (13″x 9″x 1.5″) press mixture firmly and evenly on bottom of pan.  Bake 10-12 minutes, until pastry has set but is not firm.
  2. While pastry is cooking, in the same bowl, add remaining sugar, flour, coconut, vanilla and eggs.  Mix to combine.
  3. When pastry is set, remove from oven and gently place coconut mixture on top.  Press lightly  to evenly distribute.  Return to oven and bake 20-25 minutes, until golden brown.  Remove from oven and cool.
  4. Once cool cut into desired size and serve.  Squares will keep in an airtight container for up to 2 weeks.

Maple Butter Tarts
Ingredients:

  • 1 pc. butter puff pastry (10″x 12″)
  • 1/4 cup currants or raisins
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup dark brown sugar
  • 1 ea. egg – room temperature
  • 1/4 tsp pure vanilla extract
  • 1/2 cup Ontario or Quebec maple syrup
  • 1 tbsp. corn syrup

Instructions:

  1. Preheat oven to 375F/190C.
  2. On a lightly floured surface, roll out puff pastry 1-2mm thick.  Using a circular cookie cutter (cutter should be 1cm larger in diameter than top of molds), cut out as many circles as possible, cutting as close as possible to maximize pastry.  Line mini muffin pan with pastry and place in fridge until ready to fill.
  3. In a medium mixing bowl, add butter and brown sugar and mix until smooth.  Add egg, vanilla, maple syrup and corn syrup and mix until combined.
  4. Remove tart shells from fridge and place 3-4 currants or raisins in unfilled shell.  Fill shells 2/3 full with maple mixture.  Bake in oven 15-20 minutes, until golden shell is golden brown and filling is bubbling.
  5. Carefully remove from oven and allow to cool 5 minutes.  While warm, using a plastic knife or toothpick, remove from pans.  If tarts stick, simply return to warm oven for 3-4 minutes and try again.

Bacon, Cheddar and Chive Scones
Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. granulated sugar
  • 4 tbsp. unsalted butter – cold
  • 3/4 cup extra old cheddar cheese
  • 1/2 cup double smoked bacon – about 3/4 pound, cooked
  • 1/4 cup chives – finely chopped
  • 1 cup 35% cream
  • 1 egg – lightly beaten

Instructions:

  1. Preheat oven to 425F/220C.
  2. In a large mixing bowl, add flour, salt, black pepper, baking powder, baking soda and sugar.  Mix to combine.  Using a box grater, grate butter into flour mixture.  Using your hands or a pastry cutter, mix butter into flour mixture until mixture is coarse and no large chunks of butter remain.
  3. Add cheese, bacon and chives and mix to combine.  Add cream and mix until cream is absorbed and dough just starts to come together.
  4. On a heavily floured work surface, add dough.  Heavily flour the top of the dough and press into a rectangular shape, 1/2-3/4″ thick.  Cut into desired shape/size.   Some variations include: for triangles cut into squares and cut squares in half to make triangular scones.  Try using cookie cutters for other shapes, circles, hearts, tear drop, etc…
  5. On a parchment lined baking sheet, lay out cut scones, leaving some space between for growth.  Brush scones with lightly beaten egg and bake for 15-20 minutes, until golden brown on top and bottom.